Rye ground linseed bread

1
Ramona's Cuisine -

By
@ramonascuisine

Enjoy a slice of sourdough rye bread, a tasty home-kneaded bread recipe with spelt flour and other organic ingredients.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12 people
Prep:
20 Min
Cook:
50 Min
Method:
Bread Machine

Ingredients

  • ·
    1 kg rye flour
  • ·
    250 g spelt flour (light)
  • ·
    250 ml water (lukewarm)
  • ·
    200 ml butter milk
  • ·
    100 g linseed (crushed/ground)
  • ·
    18 g dry yeast (fast action yeast is best)
  • ·
    2 tsp himalayan salt (or sea salt, or kosher salt)
  • ·
    1 tbsp sugar
  • ·
    4-5 tbsp olive oil

How to Make Rye ground linseed bread

Step-by-Step

  1. In a large bowl mix in the flours, sprinkle the salt more towards the edges. Form a well in the middle. Make sure salt is not sprinkled in this well.
  2. In a cup/mug mix the yeast with the sugar and pour 100 ml lukewarm water. Mix well until both sugar and yeast dissolve. You could leave it in the cup or pour it in the well formed in the flour. I recommend the latter as leaving it in the cup requires that you keep an eye on it as it will overflow so, best is to pour it in and set aside for around 20 minutes.
  3. Once the yeast has become all a big bubble start kneading the bread. Pour the remainder of the water and the buttermilk and the crushed linseed. Mix very well and knead until the dough no longer sticks to your hand. This will probably take 4-5 min or so.
  4. Gradually add the olive oil while still kneading. Feel free with punching, slapping, stretching, whatever you feel like doing with it but as I said the low gloutenous flours do not require that much working but maybe half the time (5-6min instead of 10-12 min what would be needed for a higher gluten flour).
  5. When finished, smooth the surface into a big ball and cover.
  6. Allow to prove for as many hours as you fancy. I normally leave it between 4-8 hrs.
  7. When finished with proving just put into the baking tray.
  8. Allow to prove again for an extra hour or so and then place in the oven. Bake at 190 C for 40-50 min.
  9. When ready, turn oven off and allow a good 20-30 min to cool.
  10. Take out of the oven and cover with a towel for another 20-30 minutes outside the oven. Then, take out from baking tray and serve slightly warm or cold with anything you like, whether that is sweet or savoury. Simply divine! P.S. break it if you want to eat it pretty warm and only cut when it has completely cooled.

Printable Recipe Card

About Rye ground linseed bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Mediterranean
Other Tag: Healthy
Hashtag: #bread



Leave a Comment

16 Recipes That Prove Pineapple and Coconut Are a Match Made in Dessert Heaven

16 Recipes That Prove Pineapple and Coconut Are a Match Made in Dessert Heaven


Nothing like that melt-in-your-mouth flavor combo of pineapple and coconut to get your taste buds salivating! Pies, cakes, trifles, and more, you can get these magical flavors in so many delicious ways. No need to ever limit yourself (or your stomach). Scroll down to see some of our favorite dreamy pineapple and coconut dessert recipes.

10 Tips for Cooking With Kids

10 Tips for Cooking With Kids


With camps canceled, not all pools are opening (or with limited capacity), and fewer playdates than usual, keeping kids occupied can be challenging. To keep them from asking what’s to eat, get them in the kitchen. Cooking teaches math skills, lets kids learn how food gets to the table, and creates valuable memories. But… depending […]

17 Refreshing Recipes with Mint

17 Refreshing Recipes with Mint


Have an abundance of mint in your garden? These mint-tastic recipes are the answer! Bursting with fresh mint leaves, these refreshing summer dinner recipes are sure to be a hit. From grilled goodies to fresh salads to yummy vegetarian options, mint works with them all! Not only are they easy to make on a hot […]